]]>http://www.farmcurious.com/product/mason-jar-fermenting-weights/feed/0The Big Book of Preserving the Harvest by Carol Costenbaderhttp://www.farmcurious.com/product/the-big-book-of-preserving-the-harvest/
http://www.farmcurious.com/product/the-big-book-of-preserving-the-harvest/#commentsSat, 02 Nov 2013 23:46:14 +0000http://www.farmcurious.com/?post_type=product&p=5795Learn how to preserve the season’s bounty in this classic primer on drying, freezing, canning, and pickling techniques. You’ll learn everything you need to know to stock your pantry with fruits, vegetables, herbs, meats, vinegars, pickles, chutneys, and seasonings. Carol Costenbader presents more than 150 simple, step-by-step recipes for delicious creations such as Green Chile Salsa, Tomato Leather, Spiced Pear Butter, Peach Pie Filling, Eggplant Caviar, Blueberry Marmalade, Yellow Tomato Jam, Cranberry-Lime Curd, Preserved Lemons, Chicken Liver Pate, and much more. Paperback.
]]>http://www.farmcurious.com/product/the-big-book-of-preserving-the-harvest/feed/0The Beginner’s Guide To Preserving Food At Home – Book by Janet Chadwickhttp://www.farmcurious.com/product/the-beginners-guide-to-preserving-food-at-home/
http://www.farmcurious.com/product/the-beginners-guide-to-preserving-food-at-home/#commentsFri, 01 Nov 2013 23:26:00 +0000http://www.farmcurious.com/?post_type=product&p=5789The Beginner's Guide to Preserving Food at Home has the simple solutions that turn overwhelming bounty into neatly canned tomatoes, jars of jams and jellies, and crispy-tart relishes and pickles.]]>A wonderful thing is happening in home kitchens. People are rediscovering the joys of locally produced foods and reducing the amount of the grocery budget that’s spent on packaged items, out-of-season produce, and heavily processed foods. But fresh, seasonal fruits and vegetables don’t stay fresh and delicious forever – they must be eaten now . . . or preserved for later.

For all the vegetable gardeners facing baskets overflowing with bright tomatoes, and for all the dedicated farmers’ market fans and CSA members, The Beginner’s Guide to Preserving Food at Home has the simple solutions that turn overwhelming bounty into neatly canned tomatoes, jars of jams and jellies, and crispy-tart relishes and pickles.

Organized in a friendly, food-by-food format, readers will find freezing, drying, canning, and storing instructions for each vegetable, fruit, and herb. In many cases, several ways to freeze or can a food are described, and there are often other preserving suggestions as well, such as making juice or fruit leather.

Everything is written with busy people in mind: these are the quickest, most efficient methods for preserving summer’s bounty. Up-to-date information and clear, step-by-step instructions show even absolute beginners the way to a fully stocked pantry. Paperback.